Gingerbread Pudding Cake Recipe

Introduction

This Gingerbread Pudding Cake is a warm, comforting dessert perfect for cozy gatherings. With its spicy ginger and cinnamon flavors and a rich molasses base, it offers a delightful combination of cake and pudding textures. It’s easy to make and sure to impress.

Ingredients

• 1 ¼ cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/3 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/3 cup molasses
• 1/3 cup unsweetened applesauce
• 1/4 cup vegetable oil
• 1/4 cup milk
• 1 teaspoon vanilla extract
• 1/2 cup brown sugar (packed)
• 1/3 cup granulated sugar
• 1/2 teaspoon ground cinnamon
• 1 cup apple cider (not apple cider vinegar)
• 1/3 cup water

Instructions

1. Step 1: Preheat your oven to 350°F (175°C).
2. Step 2: In a medium bowl, whisk together the flour, baking powder, salt, 1/3 cup granulated sugar, 1 teaspoon cinnamon, and 1 teaspoon ginger. Set this dry mixture aside.
3. Step 3: In a separate large bowl, whisk the applesauce, milk, vegetable oil, molasses, and vanilla extract until well combined.
4. Step 4: Stir the dry ingredients into the wet ingredients until just combined; avoid overmixing.
5. Step 5: Pour the batter into an 8×11-inch (about 2-quart) shallow baking dish.
6. Step 6: In another bowl, mix the brown sugar, 1/3 cup granulated sugar, and 1/2 teaspoon cinnamon to create the topping.
7. Step 7: Evenly sprinkle the sugar and cinnamon topping over the batter in the baking dish.
8. Step 8: Pour the apple cider and water mixture carefully over the topping without stirring.
9. Step 9: Bake for 40 minutes, or until the center is set and the edges are bubbly.
10. Step 10: Allow the pudding cake to cool for 5 to 10 minutes before serving. Enjoy warm.

Tips & Variations

• For extra warmth, add a pinch of ground cloves or nutmeg to the dry ingredients.
• Serve with whipped cream or a scoop of vanilla ice cream for a richer dessert experience.
• Use pear juice instead of apple cider for a subtle twist on the flavor.
• Make sure not to stir after adding the apple cider and water; this creates the pudding-like sauce beneath the cake.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven until warmed through. This pudding cake is best enjoyed fresh but still delicious when warmed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this gluten-free?

Yes, substitute the all-purpose flour with a gluten-free baking blend measured cup-for-cup for best results.

What if I don’t have apple cider?

You can use unfiltered apple juice instead, but avoid apple cider vinegar as it will alter the flavor.

Gingerbread Pudding Cake Recipe

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★★★★★

4.5 from 129 reviews

This Gingerbread Pudding Cake is a warm, comforting dessert that combines the spicy flavors of ginger and cinnamon with a moist, tender cake base. The unique pudding-like texture is created by a sweet topping of brown sugar, cinnamon, and apple cider that bakes beneath the cake, resulting in a delightful contrast of flavors and textures perfect for fall or holiday gatherings.

• Author: Daniel
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cake

• 1 ¼ cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/3 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/3 cup molasses
• 1/3 cup unsweetened applesauce
• 1/4 cup vegetable oil
• 1/4 cup milk
• 1 teaspoon vanilla extract

Topping

• 1/2 cup packed brown sugar
• 1/3 cup granulated sugar
• 1/2 teaspoon ground cinnamon
• 1 cup apple cider (not apple cider vinegar)
• 1/3 cup water

Instructions

1. Preheat the Oven: Set your oven temperature to 350°F (175°C) to prepare for baking the cake evenly.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, salt, granulated sugar, ground cinnamon, and ground ginger. This dry mix forms the spice-infused cake base.
3. Combine Wet Ingredients: In a separate large bowl, whisk together the unsweetened applesauce, milk, vegetable oil, molasses, and vanilla extract until fully incorporated and smooth, providing moisture and flavor complexity.
4. Form the Batter: Gradually stir the dry ingredient mixture into the wet ingredients until just combined, taking care not to overmix for a tender crumb.
5. Prepare the Baking Dish: Pour the cake batter into an 8×11-inch (or similar shallow 2-quart) baking dish, spreading it evenly.
6. Make the Topping: In another bowl, mix the brown sugar, granulated sugar, and cinnamon thoroughly. This will create the caramelized pudding layer under the cake.
7. Sprinkle Topping: Evenly sprinkle the sugar and cinnamon topping over the batter in the baking dish, covering the surface completely.
8. Add Liquid: Pour the apple cider and water gently over the sugar topping without stirring to ensure the pudding layer forms during baking.
9. Bake the Cake: Bake in the preheated oven for 40 minutes, or until the center is set and the top is golden and bubbling slightly.
10. Cool and Serve: Allow the cake to cool in the baking dish for 5 to 10 minutes before serving, which helps the pudding layer thicken and enhances the flavors.

Notes

• For a richer flavor, use fresh ground spices if possible.
• If molasses is not available, dark corn syrup can be used as a substitute, though it will alter the flavor slightly.
• Serve the pudding cake warm, optionally topped with whipped cream or vanilla ice cream for an indulgent treat.
• This cake can be stored covered in the refrigerator for up to 3 days and reheated in the microwave.
• Ensure not to stir after adding the apple cider and water to maintain the pudding texture.

Keywords: gingerbread pudding cake, gingerbread cake, pudding cake, molasses cake, spiced cake, fall dessert, holiday dessert